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Chicken and Wild Rice Casserole

6 lb Chicken breast halves without skin
1 c Water
1 cn Sherry
1/2 ts Curry powder
1/2 cn Celery; sliced
1 1/2 ts Salt
1 Whole onion; sliced
12 oz Box long grain and wild rice
1 c Sour cream
1 cn Cream of mushroom soup
1 lb Mushroom; sauted in butter

Combine chicken, water, sherry, curry, celery, salt, and onion in large saucepan. Simmer 1 hour or until chicken is cooked through. Cool chicken and shred. Drain liquid to use in step 2. Prepare Long Grain and Wild Rice according to package directions using broth from step one and water for liquid. Combine Chicken, rice, and remaining ingredients. Place in 9x12 casserole or divide into two. Bake 1 hour at 350 degrees.

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